Blueberry muffin
🥄 Dough:
180 g flour (6.4 oz)
8 g baking powder (1/2 tbsp.)
150 g butter (1/3 lb, softened, 82%)
130 g sugar (4.6 oz)
150 g eggs (3 eggs)
lemon zest (optional)
100 g blueberries (3.6 oz, frozen)
🥄Prepare the dough.
1. Turn on the oven to 345F.
2. Grease the molds with butter and sprinkle with a thin layer of flour.
3. Mix the flour with the baking powder.
4. Beat butter and lemon zest until buttery, add sugar, mix, add eggs and mix again.
5. Add flour and baking powder, mix.
6. Add the blueberries to the batter, stir, and spread the batter into the molds - fill to 2/3 of the height of the molds.
7. Place a weight on the molds and send to a preheated 345F oven for 35-40 minutes.
8. Take the muffins out of the molds while they are hot and soak them in the hot syrup.
🍯Syrup:
150 ml water (5 fl.oz)
100 g of sugar (3.6 oz)
🍯 Prepare the syrup.
Mix the ingredients, put on the stove and bring to a boil.
🍫 Chocolate Frosting:
100 g chocolate (3.6 oz)
10 ml vegetable oil (1/2 tbsp, refined)
10 g cherries (0.4 oz, or other berries, freeze-dried or dried)
🍫Prepare the chocolate glaze.
1. Melt the chocolate, add the oil, stir.
2. Add berries, stir.
Cover the cupcakes with the frosting and place in the refrigerator for 10 minutes.